Ingredients
-
48
-
8
-
1 1/2
-
8
-
1 - 2
-
1/2
-
1
-
1/4
-
4
-
-
-
-
-
-
Directions
Bean and Cheese Casserole Dip, For me, this could be a meal However, it’s supposed to be a dip for casual parties I didn’t have enough pinto beans so I added great northern beans and whatever beans I could find in the house used a combination of Mexican cheese and jack cheese instead of just cheddar for fun You can also substitute tomatoes or Ro-tel in place of the tomato sauce DELICIOUS and easy!, For me, this could be a meal However, it’s supposed to be a dip for casual parties I didn’t have enough pinto beans so I added great northern beans and whatever beans I could find in the house used a combination of Mexican cheese and jack cheese instead of just cheddar for fun You can also substitute tomatoes or Ro-tel in place of the tomato sauce DELICIOUS and easy!
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Steps
1
Done
|
Preheat the Oven and Prepare the Casserole by Lightly Oiling. |
2
Done
|
in a Food Processor, Combine 2/3 of the Beans With the Cream Cheese and 1 1/4 Cups of the Cheddar. |
3
Done
|
Add the Tomato Sauce, Hot Pepper Sauce, Cumin, Salt, and Pepper. Process to a Smooth Puree. |
4
Done
|
Turn the Puree Into a Large Bowl and Stir in the Remaining Whole Beans and the Green Chilies. |
5
Done
|
Transfer to the Prepared Casserole and Sprinkle With the Remaining 1/4 Cup Cheddar. |
6
Done
|
Bake For 30 to 40 Minutes, or Until Hot and Bubbly. |
7
Done
|
Serve Hot from the Casserole With Corn Chips. |
8
Done
|
to Reheat: Cover the Casserole. If at Room Temperature, Reheat at 350 For 30 to 35 Minutes. If Cold, Give It 10 to 15 Minutes Longer. |